Sunday, 26 February 2017
Chinook and Carrot Cake
HI! I thought I'd share a sweet event that happened recently. We had another lovely chinook blow through and enjoyed some melting temperatures. The one day it got up to almost 15C and created some puddles.
Under some of the trees is free of snow and dry. I have found a nice place to take off my boots and socks to ground. I know many people are into the New Age mystical end of this idea, but it's just simple science. We are electrical beings and when we have extra charges built up in us we need to ground. Living in a world with so many electrical devices our bodies get overwhelmed. Walking around barefoot on the ground releases the extra charges. Such a simple way to feel better!
It was also a time where we have been enjoying a newly fixed stove oven. It was out of service for a few weeks and I'm loving having it back.
We celebrated with making a carrot cake with cream cheese icing, and blue candy sprinkles. Any excuse really to have cake. This is one of our families favourites.
Diabetic Carrot Cake
1 1/2 cups flour
2/3 cup flaxseed meal
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp baking soda
3 cups finely shredded carrots (about 6 medium)
1 cup egg product or 4 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup oil (I use extra virgin olive oil)
Preheat oven to 350F.
I just mix it all up together in my mixer and pour into a prepared pan.
For the icing I just add 1 block of cream cheese, 1/2 cup softened butter, a splash of milk, a dash of vanilla, and enough icing sugar to make it the consistency I need.
I'm not a great exact kinda cook. I often just make it up as I go along. :)
Thank you for stopping by! Praying you have a wonderful day!
Sharing with the Art of Homemaking Mondays.